Brian's Healthier Stroganoff

Here's a classic 1950's dish with a lighter spin to flatter your waistline. It has over 50% less fat, cholesterol and salt, but still delivers terrific taste. The height of Stroganoff satisfaction.

Category: Main Dish

Cuisine: Americana

☆☆☆☆☆

1 review 
Ready in 30 minutes
by tastygrub

Ingredients

1/2 pound top round steak cubed bite-sized

1 tablespoon olive oil

1 teaspoon garlic peeled and chopped

1 teaspoon chili powder

1 medium onion

1 tablespoon vinegar either white or red wine

1 tablespoon lemon juice

6 ounces organic or vegan-type cream of mushroom soup

8 ounces sliced mushrooms

1 teaspoon ground pepper

8 ounces egg noodles

4 ounces sour cream reduced fat

2 green onions sliced thin, white and green parts


Directions

1. Start water on boil to prepare noodles per package instructions, try for al dente at finish. 2. Add olive oil to large saucepan over medium high heat and saute onions and garlic until translucent. 3. Add chili powder and stir. 4. Brown the steak with onions and chili powder until no longer pink. 5. Add a couple splashes of vinegar and the lemon juice, stir. 6. Add "mushroom soup" of choice and sliced mushrooms, then stir over reduced heat for another 5 minutes. 7. Stir in pepper, then sour cream. 8. Serve immediately over noodles. 9. Great with green peas as a side.

Reviews

☆☆☆☆☆

Very delicious and quick and easy to make, thanks for sharing. Will definitely make this again.

te1307

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